Herb Beer

Ingredients

• Bird’s herb beer extract
• one and a half pounds of clean moist sugar
• a gallon of boiling water
• one gallon of cold water
• three or four tablespoonsful of good barm
• one ounce of German yeast

Method

1. 1

   Add two tablespoonsful of this extract to one and a half pounds of clean moist sugar, and pour over them a gallon of boiling water; stir up until perfectly dissolved, and add one gallon of cold water.

2. 2

   Ferment for six hours in a warm place, with three or four tablespoonsful of good barm spread upon a piece of toast, and allowed to float on the surface of the mixture, or else one ounce of German yeast.

3. 3

   Strain out any bits from the sugar, and bottle off, being careful to use good corks previously soaked in water.

4. 4

   When tied down, lay the bottles on their sides; the corks are thus kept moist, and the full strength of the beer retained.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 90. The excerpt below is the record exactly as published.

HERB BEER. INGREDIENTS. Bird’s herb beer extract | Good barm or German yeast Moist sugar j Boiling water METHOD. Add two tablespoonsful of this extract to one and a half 252 pounds of clean moist sugar, and pour over them a gallon of boiling water ; stir up until perfectly dissolved, and add one gallon of cold water. Ferment for six hours in a warm place, with .three or four tablespoonsful of good barm spread upon a piece of toast, and allowed to float on the surface of the mixture, or else one ounce of German yeast

Cook this with the app: pantry check, scaling, and the assistant.